SOURDOUGH PUMPKIN MAGWINYA/ VETKOEK/ MANDAZI

SOURDOUGH PUMPKIN MAGWINYA/ VETKOEK/ MANDAZI

Yields: 18-20 mandazi Prep time: 20 minutes Rise time: 3-4 hours Cook time: 5-7 minutes per batch

Ingredients:

• 4 1/4 cups all-purpose flour (plus more for dusting)

• 3 teaspoons baking powder

• 1/3 cup sugar

• 1/4 teaspoon salt

• 1 tablespoon margarine or butter

• Cooking oil for frying

• 1 cup milk

• 1 cup water

• 1 cup mashed pumpkin

Equipment:

• Mixing bowls

• Measuring cups and spoons

• Rolling pin

• Knife or dough scraper

• Deep fryer or large pot

Instructions:

• Activate sourdough starter: If using a refrigerated starter, feed it with 1 cup flour and 1/4 cup warm water. Leave it out at room temperature until it becomes bubbly and active.

                   

• Mash pumpkin: Cook and mash your pumpkin until it's smooth.
• Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
• Cut in butter: Cut in the margarine or butter using your fingers until the mixture resembles coarse crumbs.
• Combine wet ingredients: In a separate bowl, whisk together the activated sourdough starter, sugar, milk, and water.
• Add pumpkin: Stir in the mashed pumpkin into the wet ingredients until well combined.
• Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined, being careful not to overmix.
• First rise: Cover the bowl with a clean cloth and let the dough rise in a warm place for at least 3 hours, or overnight in the refrigerator.
• Shape mandazi: Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll out the dough to about 1/2-inch thickness. Use a knife or dough scraper to cut out triangles or other desired shapes.

     

• Fry mandazi: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully drop a few mandazi into the hot oil and fry until golden brown, turning occasionally.
• Drain and serve: Remove the mandazi from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm or at room temperature.

Tips:

• For extra flavor, add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of ground nutmeg but only AFTER the dough has risen as these spices are antibacterial and will prevent the yeast bacteria in the dough from rising.

• If you like your Mandisi hollow, make the dough thinner. If you like them fuller, make the dough thicker. 

• To check if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle and float to the surface immediately.

• If the mandazi are too greasy, it may be because the dough didn't rise enough.

Enjoy your delicious homemade sourdough pumpkin mandazi!

Please note: These images were created for illustrative purposes and may not perfectly resemble the final product.

Let us know how yours turned out!